Olive Oil & Lemon Cheesecake with Hibiscus Topping

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Olive Oil & Sea Salt Base

• 8 ounces graham crackers
• 1/3 cup olive oil
• 1 tablespoon granulated sugar
• 1/2 teaspoon sea salt

Olive Oil & Lemon Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest

Hibiscus Topping

• 1/2 cup dried hibiscus flowers
• 1/2 cup granulated sugar
• 1/2 cup water

Instructions:

1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham crackers until they're fine crumbs, then add the olive oil, sugar, and salt. Pulse until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to press it down and create an even layer. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese, sugar, and flour until smooth. Add the eggs one at a time, beating well after each addition, then stir in the olive oil, lemon juice, and lemon zest.
5. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, until the edges are set but the center is still slightly wobbly. Turn off the oven and let the cheesecake cool inside for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours or overnight.
6. To make the hibiscus topping, combine the hibiscus flowers, sugar, and water in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the mixture has thickened and the flowers have infused the syrup. Strain the mixture and let it cool to room temperature, then pour it over the chilled cheesecake and spread it into an even layer.
7. Slice and serve the cheesecake.